Reviewed: Aug. 21, 2009

Fast bread, but not as tasty as Unyeasted Bread (this site) when baked plain (a little dry). Great for pizza or breadsticks, not meals that focus on bread. Didn't use cheese, garlic salt, or cayenne, and substituted spelt flour 1:1. Also, didn't use a food processor/blender. First, I sifted the dry ingredients plus an extra tsp salt thrice, then mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). I added 3 tsp lemon juice (for more rise) to the cup of water and stirred it in the mix until just blended.

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Beyali

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Reviewed: Aug. 8, 2009

Well, it was all gone, so everyone must have liked it! I used 1/3 whole wheat flour and replaced about 2 Tbs of water with olive oil to make the dough more tender. I did have to add a little extra flour and the dough was still sticky, so I used greased hands and it was easy to pat into the pan. I had increased the recipe to 1 1/2 times, so I used a cookie sheet. Not sure if I made it too thin, but it was more crispy than soft. I also baked it on convection and probably regular bake would make it softer. I used olive oil, salt, garlic powder and finely chopped green onion on top. No cayenne, though a little would be nice. My son wished I had used crushed garlic instead of powder and I agree. I will try it again and maybe add just a very light smear of tomato sauce also. I like the idea of carmelized onions too. I think there are some good possibilities with this recipe.

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Alicia

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Reviewed: Jul. 9, 2009

I thought it was pretty good! Although I added some chopped roasted red peppers to the dough and parmesan cheese for more flavor. Then on the top added more parmesan and some oregano. Came out super tasty!! But way too much cayenne pepper.

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michelle15

Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

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Reviewed: Jul. 8, 2009

Tasted terrible. I did use less cayenne pepper as others suggested & it was still to strong. You couldn't cut it, the bread was hard. Not worth the effort even though it was easy to make.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jun. 27, 2009

I took other raters' suggestions and added an extra 1/2 cup of flour. This was still way to sticky to work with. Also, it was absolutely hard on the bottom - couldn't cut through it. And it was not burnt at all.

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Jennifer A.

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Reviewed: Jun. 9, 2009

Too much pepper. My boyfriend and I like hot and neither of us could eat the bread. I will make it again, but next time cut down the pepper and maybe add some spices to the bread itself. Was very easy and quick.

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lespaul

Home Town: Chicago, Illinois, USA

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Reviewed: May 25, 2009

Really good if you know what to expect--this is NOT a yeast bread. I cooked this in an 8x8 pan and it was perfect, crunchy on the edges and soft in the middle. Used 1/2 wheat and 1/2 white flour. Delicious and super easy!

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issalyn

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Reviewed: May 25, 2009

Delicious and easy but best if eaten on the day it is made.

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Becca

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Reviewed: May 17, 2009

Very good and easy. I used this for a quick bread for lunch.

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Kerry

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Reviewed: May 15, 2009

Delicious! I didn't sift the dry ingredients (because I'm lazy) and used all whole wheat flour. We LOVED this served with olives and feta cheese while we watched the movie "Australia". perfect!

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catycool

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Reviewed: Apr. 21, 2009

It was 11 o'clock at night and I was in the mood to bake bread. Looking in my cupboard and fiding no yeast, I went googling for yeastless bread - this recipe came up. I had all the ingredients, so I thought I'd give it a shot. Incredibly easy! I had to add extra flour to get the dough to the right consistency, but it came out fluffy with a bard crust at the bottom. I baked it in a large frying pan, and it turned out beautifully. I HAD to add some rosemary to it. One of the easiest, most delicious bread recipies I've tried! Thanks a lot!

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dirtbombsfan1

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Reviewed: Mar. 7, 2009

Great simple recipe that is quick and easy to make when I am out of bread (takes about the same amount of time to buy at the corner grocery/bakery as it does to make). Sometimes I vary it by adding other ingredients such as wheat bran or cornmeal and they all came out to be tasty,

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Grace M chan

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Reviewed: Mar. 6, 2009

It was pretty good. Mine came out a little tough, but the taste is fine. that is to say, it basically tastes like a biscuit unless you add enough spices etc. Be generous!

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ryan

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Reviewed: Jan. 24, 2009

This was pretty good for a quick bread for a meal I made this with soup for dinner. Which was nice to be able to put out fresh bread in 30 minutes. I did have to add about an extra 1/2 cup of flour before it was able to be handled. And for the top I used Italian seasoning, garlic, cayenne and a little bit of salt. Oh and parm cheese.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 23, 2009

This turned out pretty tasty.

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ThePeasRevenge

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jan. 16, 2009

Very different from yeast-made focaccia, I'd hardly even call it that. But still really good! I made some changes to the spices because I read the reviews that there was too much pepper. I changed the measurement to 1/4 teaspoon and it was STILL too much. I'll add less next time. Instead of garlic salt, I used garlic powder and onion powder, actually a good teaspoon of both, and then I sprinkled the top with coarse sea salt. It was super. I wonder if it keeps, though?

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andiyourastar

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Reviewed: Jan. 1, 2009

This was tasty. Not like traditional focaccia, but yummy all the same. I topped mine with carmalized onions, garlic, and feta cheese. It was not hard at all as other reviewers mentioned. Maybe they made it too thin? I followed recipe, and it did not cover the entire bottom of the pan. I could have made it in an 8x8 and filled it edge to edge.

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